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Add the broth to a medium saucepan big enough to accommodate the broth covering the
chicken breasts by at least 1". Place the saucepan over high heat. When the broth comes to a
boil, add the chicken, turn the heat to a simmer, and poach the chicken in the liquid (see
note), uncovered, for 6 to 8 minutes, or until no longer pink inside. Drain the chicken from the
liquid and allow it to cool to room temperature. Then refrigerate it until chilled, if desired.
When the chicken is completely cooled (or chilled), use your fingers to pull it apart, creating
small shreds. Mound the shreds in the center of 2 plates. Sprinkle the cucumber evenly around
the chicken, along the edge of the plate. Pour the sauce evenly in the center. Top it with the
scallions, then the sesame seeds, and serve.
Makes 2 Servings
Note: If the chicken is not covered by the broth either when it's originally added or during
cooking, add enough water to the broth so that it is covered.
Nutritional Info Per Serving: 254 calories, 31 g protein, 10 g carbs, 9 g fat, 1 g saturated fat, 66
mg cholesterol, 2 g fiber, 338 mg sodium
Asian Peanut Sauce
This contains much less fat and sugar than any bottled version and it adds a real richness to a
variety of Asian dishes.
1 tablespoon all-natural lower-sodium soy sauce
2 teaspoons coconut sugar
1/2 teaspoon chili-infused extra-virgin olive oil
1/2 teaspoon salt-free Szechwan seasoning (The Spice Hunter Salt Free Szechwan Seasoning
1 1/2 tablespoons all-natural creamy peanut butter
1 tablespoon rice vinegar
In a small bowl, mix the soy sauce and sugar. Add the oil and seasoning and mix until
combined. Whisk in the peanut butter until smooth. Whisk in the vinegar until smooth. Add
immediately to your favorite dish or refrigerate it in a resealable container for up to 5 days.
Makes 1/4 cup
Per serving (2 tablespoons): 109 calories, 3 g protein, 8 g carbs, 7 g fat, 1 g saturated fat, 0
cholesterol, 1 g fiber, 256 mg sodium
2 cups all-natural low-sodium chicken broth
1/2 pound trimmed boneless, skinless chicken
1/2 medium cucumber, seeded and cut into very
thin strips about 2" long
1 recipe Asian Peanut Sauce (see below)
1 whole scallion, trimmed and minced
1/2 teaspoon toasted sesame seeds